Radishes (58) Olives

Potage, Soubise-Bretonne

Salmon Trout, Hollandaise Potatoes, Anglaise (185)

Broiled Squabs, Africaine

Celery Braise (359)

Roast Ribs of Beef (126) Tomato Salad (461)

Gelee a la Creme de Cocoa

674. Potage, Soubise-Bretonne

Have a pint white beans soaked in fresh water for twelve hours and ready for use. Finely chop five medium-sized sound white onions, place in a saucepan with half ounce melted butter and cook for ten minutes without browning, occasionally stirring with a wooden spoon. Moisten with a pint milk and two quarts of broth or hot water. Season with two teaspoons salt and half teaspoon white pepper. Thoroughly drain the beans and add to the broth with one sliced carrot, two sliced leeks, one sliced branch celery, two branches parsley, two cloves, one bay leaf and one ounce lean salt pork cut into small squares. Cover the pan, then let slowly simmer for one hour and a half, being very careful to mix with a wooden spoon every ten minutes. Uncover the pan, skim the fat from the surface, then press the whole through a fine wire sieve, then through a Chinese strainer into another saucepan; let slowly boil for five minutes; add one gill cream and half ounce butter divided in small bits, mix well with a wooden spoon for half minute, pour into a hot soup tureen and send to the table with bread croutons, as per No. 23, separately.

675. Salmon Trout, Hollandaise

Procure six slices fresh salmon trout half inch thick and place in a frying pan with half ounce butter, one gill white wine, a teaspoon salt, one gill water and one tablespoon vinegar. Cover the fish with a sheet of lightly buttered paper, boil for two minutes on the fire, then set in the oven to bake for twenty minutes. Remove, lift up the paper, dress the fish on a hot dish, one piece overlapping another. Reduce the gravy on the fire to half gill, then pour in a hot Colbert sauce, prepared as per No. 121, mix well with a wooden spoon, pour over the fish and serve.

676. Broiled Squabs, Africaine

Split open through the back six fresh, fat Philadelphia squabs. Neatly draw, cut off the legs at the first joints, wipe dry, gently flatten with a cleaver; lightly roll in a tablespoon oil on a plate, then arrange on a double broiler; season with a teaspoon salt and half teaspoon white pepper and broil for five minutes on each side. Remove, dress on six freshly prepared toasts on a hot dish and keep warm. Heat a tablespoon butter in a black frying pan,add three minced green peppers,cook for one minute, tossing them well meanwhile; mince and add three canned sweet red peppers. Season with half teaspoon salt, cook for one minute, lightly tossing again. Dress the garnishing on one side of the dish of squabs. Cut a small eggplant into julienne strips, lightly roll in flour and fry in boiling fat for two minutes. Lift up with a skimmer, thoroughly drain on a towel, sprinkle half teaspoon salt over and arrange on the opposite side of the first garnishing, pour a hot Perigueux sauce over the squabs and serve.

677. Sauce, Perigueux

Place one good-sized (or two small) finely chopped truffles in a small saucepan with three tablespoons sherry, one teaspoon glace de viande, meat extract (No. 3170), half a light saltspoon finely crushed white pepper, a little salt and a gill demi-glace (No. 122). Mix well, boil for five minutes and use as required.

N. B. When opening a bottle of truffles always be careful to pour in a little sherry to prevent spoiling.

678. Gelee A La Creme De Cocoa

Melt one and a half ounces gelatine - leaves are the best - with one and a half pints warm water in a saucepan; add half pound granulated sugar, the rind of one lemon, mix well for five minutes, then add the whites of three eggs, well beaten up; mix again for one minute. Set the pan on the fire, gently stir and as soon as it comes to a boil add one gill cold water. Shift the pan to the corner of the range and let slowly simmer for ten minutes. Skim off the white froth and strain the jelly through a jelly bag or fine cloth into a bowl. Add one-quarter gill creme de cocoa, mix well for half minute and let cool a little, then fill a quart mould with this jelly. Place the mould on the ice and let freeze for one hour, or until the jelly is well set. Carefully immerse the mould in lukewarm water, immediately lift up, wipe all around, turn on a dish with a folded napkin and serve.